Spicy Super Bowl with Hatch Green Chiles

Here we are ... Super Bowl Sunday! This year I've had the pleasure of using hatch green chiles directly from The Hatch Chile Store (in new mexico, of course!)  for my recipes and the results have been beautiful!

If you don't know what hatch chiles are, let me tell you. True hatch green chiles are grown only in New Mexico in Hatch Valley. Conceivably you could take the seeds and grow these strains elsewhere, but then they wouldn't be "Hatch" chiles, now would they?

Hatch chiles range from very mild with almost no heat to Extra Hot. I was lucky enough to get the Hot version for my forays in the kitchen. They aren't an overbearing heat, which is good for me, I like to be able to taste my food and not be overwhelmed by the spiciness some chiles have. They have a very short season, which makes them highly coveted; mid August to late September, so when you can get them, make sure you do! If you can't, please visit The Hatch Chile Store for fresh and frozen varieties.

I took two recipes I already had and adapted them to use the Hatch chiles and they are wonderful. Firstly I used them in my Pulled Pork sandwiches which usually are made with jalapeños. The flavor of a Hatch chile is different, but the heat is close to the same in Scoville units to the jalapeño so the end result is very good. I also used them in the "mayo" that's put on the top of these sandwiches. 

Next up was chili, of course! I took my recipe for White Bean and Sausage Chili and added these in where there were no hot peppers at all originally. Coupled with the smokiness of the meats (bacon, ham and sausage) and the mild flavor of green bell peppers, it played very nicely and added a bit more of a kick than cayenne pepper alone. 

Lastly I used the whole peppers in a Chile Relleno Casserole. Yes, I cheated. I don't have time to batter and fry a whole batch of chiles, so I went second best and shrouded them in a lovely puffy batter that baked up beautifully. 

Spicy Pulled Pork and Hatch Chile Mayo

Spicy Pulled Pork and Hatch Chile Mayo
Printable Recipe

5 pound pork shoulder
1 cup diced Hot Frozen Chopped Hatch Green Chiles - thawed and divided
3 Tablespoons Kosher salt
1 tablespoon freshly ground black pepper
6 large cloves garlic - minced
2 cups water

1. Preheat oven to 325 degrees F.
2. Rinse pork and dry well. Place in a large roasting pan, fat side up.
3. Rub salt, pepper and garlic all over pork.
4. Add 1/2 cup chiles around roast and pour water into bottom of pan - do not pour over pork.
5. Roast for 5 hours or until fat forms a crisp crust and pork is easily shredded. Strain pan drippings well and set aside.
6. Cool until able to handle and remove excess fat and shred well.
7. Add remaining 1/2 cup of chiles to pork.
8. Pour 1 cup pan drippings over shredded pork and mix well.
9. Mound onto rolls and top with hatch Green Chile Mayo.

Hatch Green Chile Mayo

1/2 cup mayonnaise
1/2 cup sour cream
2 Tablespoons minced Hot Frozen Chopped Hatch Green Chiles - thawed
2 Tablespoons finely chopped fresh cilantro
2 Tablespoons fresh lime juice

Combine all and let stand for 10 minutes before using for shredded pork sandwiches.

White Bean and Sausage Chile with Hatch Chiles

White Bean and Sausage Chili
Serves 8
Ready In: 1 hour 15 minutes
Printable Recipe

2 slices bacon - diced
1 cup diced tavern ham or other ham
1 shallot - minced
1 white leek - sliced thinly
4 cloves garlic - minced
1 medium onion - diced
1 large green pepper - diced
1 cup Hot Frozen Chopped Hatch Green Chiles - thawed
1 pound bulk sausage
4 cups cooked white beans such as cannellini, northern or navy
4 cups chicken stock
1 teaspoon dried and crushed oregano
1 teaspoon cayenne pepper
Sliced and fried green onion (a.k.a. scallions/spring onion) and leeks and sour cream for garnish

1. Heat a heavy soup pot over medium heat. Add bacon and cook until crisp.
2. Add ham, reduce heat to low and cook for 5 minutes.
3. Add shallots, leeks, garlic, chiles, onion and pepper. Stir well and cook for 10 minutes.
4. Crumble sausage well and cook until no longer pink - stirring often to break up.
5. Add stock and beans and simmer for 45 minutes to an hour.
6. Stir in oregano and cayenne and simmer for another 10 minutes.
7. Serve with sour cream and fried green onions and leeks.

Chiles Relleno Casserole

Chiles Relleno Casserole
Printable Recipe
Serves 8
Ready In: 1 hour

8 Hot Whole Frozen Hatch Green Chiles - thawed
1 1/2 cups finely shredded Monterey Jack cheese
6 large whole eggs
1 cup milk
1/4 cup all-purpose flour
1 teaspoon Kosher salt
1 teaspoon smoked paprika
Freshly ground black pepper - several turns or 1/4 teaspoon
Relleno Sauce - see below

1. Preheat oven to 350 degrees F
2. Cut stems from chiles and open to lay flat. Remove seeds and as much of the ribs as possible without tearing the chile.
3. Divide cheese evenly among chiles - this will depend on the size of the chile, they each vary. Roll up and set into a greased baking dish (9 x 11 works well) seam side down. Repeat with each chile.
4. Blend together eggs, milk, flour, salt, pepper and paprika until smooth. Pour over chiles.
5. bake for 30-35 minutes or until puffy and just beginning to brown on top.
6. Let stand for 15 minutes before cutting into squares.

Relleno Sauce

1 (28 ounce) can whole tomatoes
1 cup chopped Spanish or sweet onion
2 large cloves garlic
1 cup water

1. Put ingredients into a blender and puree until smooth.
2. Pour into a saucepan and cook over low heat for 30 minutes.
3. Serve hot with chiles relleno or chiles relleno casserole.

*Hatch Green Chiles provided by The Hatch Chile Store. All opinions are my own and not influenced in any way by free product.

Chili Roundup

It's a mere matter of days until Super Bowl XLVIII and it's time to get ready with the chili and fixings. I've rounded up a few of my own chili recipes that I've shared on the internet over the years and I bet there's at least one you'll find intriguing enough to try.

As for fixings, give any of these a try to top your chili:

Jalapeños, diced, sliced or pickled
Shredded cheese like Pepper Jack, Mexican Blend or Sharp Cheddar
Sour Cream or Greek yogurt
Fried green onion or fresh green onion
Sliced avocado or guacamole
Diced onion
Chopped cilantro
Lime juice
Crushed corn chips
Crushed cornbread
Hot sauce
Spiced olives

I think my favorite is the White Bean and Sausage Chili topped with sour cream, cheddar and fried green onions, but I love chili in just about any form. This Sunday I'll most likely be serving Chili and Chips. What's your own favorite chili?

Cincinnati Chili 

Ground Chicken Chili

Green Chili with Chicken

White Bean and Sausage Chili

Chicken Chili

Chili Cheese Dog Soup

Chili and Chips

Slow Cooker White Turkey Chili

Cincinnati Chili

Cincinnati Chili

Cincinnati Chili is not only well-loved but well-debated. Ask anyone who lives in, or once lived in, Cincinnati and they will tell you exactly what their chili should or shouldn't contain. They'll also tell you which chili parlor (there are more than 140 in Cincinnati) is the best and which 'way' they prefer their bowl.

Its origins being Greek in nature, the spice blend is different than Texas chili, and the beans are an option, not a must. Cinnamon, allspice and cumin are heavy-hitters in this chili and the flavor is like no other.

There's no denying the intrigue and fun of this dish, though and this version is as close to the 'real-deal' as you may find. I'm sure I'll hear an argument to the contrary, and from passionate Cincinnati Chili lovers, I'd expect no less.

Cincinnati Chili
Printable Recipe
Ready In: 3 hours
Serves: 6

Ingredients:

1 pound ground round
3 cups water
3 Tablespoons tomato paste
1 teaspoon ground cinnamon
1 clove garlic, minced
1 bay leaf
1 Tablespoon chili powder
1/2 teaspoon allspice
1 teaspoon paprika
1 Tablespoon ground cumin
Salt and ground pepper to taste
1 pound spaghetti - cooked and kept warm
2 cups kidney beans - cooked and kept warm
8 ounces finely shredded sharp cheddar cheese
1 medium white onion - chopped

Directions:

1. Break up ground round as finely as possible and add to a large pot. Add water, tomato paste, garlic, bay leaf and spices. Cook at a simmer (medium-low heat), breaking up beef as it cooks so it will be very fine. This is important to the end product.
2. Cook beef for a total of 3 hours, leaving the grease that forms on top - that's a vital part of the flavor. Remove the bay leaf and stir well. Season with salt and pepper as desired.
3. For the different 'ways' to eat Cincinnati Chili, follow the instructions below:

2-way: Cooked spaghetti topped with chili.
3-Way: 2-way with shredded cheddar added on top.
4-Way: 3-Way with diced onions on top.
5-Way: 4-Way with cooked kidney beans added on top.

RedPack Tomatoes

This past September I had the privilege of taking my mother back home to Indiana to visit friends and family. Her health hasn't been the best since my step-father died and I was afraid that she may not have another chance to get home.

We packed up her car and I drove us there over two days' time. On our way in to Tipton, her hometown, we drove by many, many Red Gold trucks. Mom and I remarked at how much we liked the way the trucks looked and even drove right by the plant.

I found stacks upon stacks of cans in each grocery store and wanted to get some to bring home, but forgot in all the rush to get to each place we wanted to visit on our trip (see a map of that HERE).

So, when I got home and a couple months later was contacted by RedPack I wanted to tell them, "Sorry, my heart belongs to Red Gold." , but looking closer at the email, I realized that RedPack IS Red Gold! I had no idea.

Each and every can of the tomatoes I so often use here at home in Pennsylvania come from the very same beautiful Midwestern ground that Red Gold tomatoes are grown in. You can read about that for yourself HERE. In the meantime, let me tell you about the very nice care package they sent to me.

Not only did I get the cutest canister that looks like the biggest can of Red Pack tomatoes ever, I also got an adorable oven mitt, can opener, recipe cards and, of course, cans of Red pack tomatoes.

Top of the can - so cute!

I think of all the canned products in the world that I rely on the most, it has to be canned tomatoes and I appreciate value and affordability at the same time, so I always have cans of Red Pack tomato products on-hand. From pasta sauces to tomato paste to crushed, diced and pureed - they are something I turn to again and again for consistency in flavor and quality.

Here is a favorite in my home and just about every other home I can think of, good ole chili. This one is made with ground chicken and filled with multi-colored peppers to boost flavor and nutrition and, as always, a can of Red Pack tomatoes.

Thick and delicious chili with Redpack tomatoes.

Ground Chicken Chili
Serves 6-8
Printable Recipe

1 pound ground chicken
3 Tablespoons olive oil
2 cloves garlic - minced
1 medium onion - chopped
3 cups diced peppers - 1 cup each of  red, yellow and green
2 cans drained light red kidney beans
1 can (28 ounces) RedPack tomatoes - crushed in thick puree
2 Tablespoons chili powder
2 teaspoons ground paprika
1 teaspoon ground cumin
1/2 teaspoon dried oregano flakes
1/2 teaspoon red pepper flakes
salt and pepper to taste

1. Cook onion, peppers and garlic in olive oil over medium heat until soft.
2. Add chicken and break up continually while cooking.
3. Toss in canned tomato and seasonings. Cover and cook over low heat for 20 - 30 minutes.
4. Add drained kidney beans, stir well and cook another 15 minutes until flavors are well blended. Taste for seasonings and adjust as necessary. Serve as-is or over rice and topped with sour cream, shredded cheese, sliced green onion or sliced jalapenos.

Now what?

So, what to do with all that produce we bought? So far I have made more gumbo (can't ever get enough of that), fresh salsa, chili with an extra helping of veggies, the corn on the cob was your basic slathered-in-butter feast, cantaloupe was eaten as-is and with cottage cheese, and on the chopping block next is peach pie, a Georgia Cheesecake Pie, apple pie, breaded and fried squash, ratatouille, the acorn squash will be simply roasted, the baby yellow tomatoes are great in a salad and those cherries are just fine as is.

We had the angel food cake with freshly whipped cream and the shoo fly pie didn't last long enough for me to know exactly who ate it.

Click the linked words above for recipes and here are two more:


Fresh SalsaPrintable Recipe

3 large ripe tomatoes skinned, seeded, and chopped
1 small white onion chopped
3 garlic cloves minced
jalapeno or Serrano chiles (as many as you like) stemmed,
seeded, and chopped (or 1 small can of chopped mild green chiles)
1/4c. chopped cilantro or flat-leaf parsley
1 lime-juiced
1t. kosher salt
1t. sugar if the tomatoes are acidic

Combine all and mix well.
Allow flavors to blend for at least 1 hr.
Taste for seasoning and serve at room temperature.
Refrigerate unused portion.

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Anne's Ratatouille
Printable Recipe

1 medium onion, peeled and diced
1 clove garlic, minced
3 T olive oil
1 small eggplant cubed
1 medium zucchini cubed
1 medium green pepper seeded and diced
1 can (15 oz.) tomatoes, chopped and undrained
10 mushrooms (white button) sliced
1 t each basil and oregano
1 t salt
1 T parsley chopped
1/3 c Parmesan

In a large skillet cook onion and garlic in olive oil until onion is translucent.
Add remaining ingredients except cheese and stir well. Cook on low, stirring once in awhile, about 25 minutes until tender and liquid has evaporated.
Remove from heat and stir in cheese. Serve warm or cold.

What's Cookin' Today

I recently purchased a 5 pound bag of black beans from the "dented cans" section at my local grocery. Here are 2 recipes for them. I made the soup 2 days ago and am in the process of making the chili. Mmmmm it sure smells good here!

Black Bean Soup
Printable Recipe

2 cups dried black beans
2 cloves garlic-minced
1 medium carrot-peeled and diced small
1 large stalk celery-diced small
1 small onion-diced small
1 can tomatoes with chiles (Rotel) or tomatoes concassé
1 ham hock
4 cups chicken, vegetable, or other stock
1 bay leaf

Sort and soak beans overnight; drain and discard soak water.
In a 4-quart pot, saute garlic, onion, carrot and celery in olive oil until tender
but not browned. Add beans, stock, ham hock, bay leaf, and tomatoes.
Bring to a boil; reduce heat. Cover and simmer until beans are tender, 1 to
1-1/2 hours. Remove ham hock and bay leaf before serving.


Black Bean Chili
Printable Recipe

1 pound lean ground pork
1 medium red OR green bell pepper, chopped
1 medium onion, chopped
4 cloves garlic, minced
1 1/2 teaspoons ground cumin
2 Tablespoons chili powder
1 Tablespoon paprika
2 (15-ounce) cans black beans, rinsed and drained
1 (14 1/2-ounce) can diced tomatoes, undrained
1 cup water
2 teaspoons dried oregano, crushed
1/2 teaspoon salt
1 teaspoon lime juice
Shredded cheddar cheese

Coat a heavy, large, covered pot with olive oil.
Heat over medium-high heat.
Add pork, bell pepper, onion, garlic and cumin. Cook and stir until pork is brown and vegetables are tender, stirring occasionally. Drain off fat.
Stir black beans, undrained tomatoes, water, oregano and salt into mixture in pot. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes.
Uncover; simmer about 15 minutes more or until desired consistency.
Stir in lime juice. Ladle into soup bowls. Sprinkle each serving with cheddar cheese. Serve with tortillas, if desired.
Serves 4 to 6.


I got this recipe from Paula and plan on making them today. They sound awesome~and we all know this is one of my favorite combos~pumpkin and chocolate.

Pumpkin Chocolate Chip Cookies
Printable Recipe

2 cups canned pumpkin

2 cups sugar

1 cup vegetable oil

2 eggs

4 cups flour

2 tsp. cinnamon

2 tsp. baking soda combined with 2 tsp. milk

1 11 oz. bag chocolate chips

Blend pumpkin, sugar, oil and eggs together - set aside.

Stir together flour and cinnamon. Add flour to pumpkin mixture and stir in baking soda mixed with milk. 

Fold in chocolate chips and drop by teaspoonfuls onto a greased cookie sheet, 2 inches apart.

Bake at 350F for 8-10 minutes

These are a delicious, soft, moist cookie.

I use only half a bag of chocolate chips, and I think that's perfect, but the recipe calls for a whole bag.